Take the best shaped lamb chops, trim nicely and flatten, season, dip in flour and have them ready in a frying pan with very little fat from the roasting meats.

Mash some very green cooked peas through a seive, season with butter and white pepper, drop a pear shaped spoonful of this green puree in each individual dish, shape and smooth it a little, fry (saute) the lamb chops, lay one on top of the puree, press down slightly, pour a spoonful of light brown sauce around the base in the dish.